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Comparative nutritional composition, physicochemical properties, and sensory attributes of sausages produced from pork, camel, and goat meat (chevon) Cover

Comparative nutritional composition, physicochemical properties, and sensory attributes of sausages produced from pork, camel, and goat meat (chevon)

Open Access
|Dec 2025

Authors

Patience Olusola Fakolade

Department of Animal Science, Osun State University, Osogbo, Nigeria

Kehinde Ruth Samuel

Department of Animal Science, Osun State University, Osogbo, Nigeria

Muyiwa Emmanuel Fatola

fatolamuyiwa@gmail.com

Department of Animal Science, Osun State University, Osogbo, Nigeria
DOI: https://doi.org/10.2478/azibna-2025-0017 | Journal eISSN: 2344-4592 | Journal ISSN: 1016-4855
Language: English
Page range: 97 - 122
Published on: Dec 26, 2025
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 2025 Patience Olusola Fakolade, Kehinde Ruth Samuel, Muyiwa Emmanuel Fatola, published by National Institute for Research-Development in Biology and Animal Nutrition
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.